Veal liver with sun-dried tomatoes and prunes can be served as a gravy or snack. The dish is combined with a wide variety of side dishes and can become a festive table decoration if you put the liver on lettuce leaves.
It is necessary
- - 500 g veal liver
- - 3 cloves of garlic
- - rosemary
- - 50 ml of cognac
- - 300 g lettuce leaves
- - onion
- - salt
- - ground black pepper
- - chilli
- - olive oil
- - 50 g sun-dried tomatoes
- - 1 g of ginger root
- - 70 g prunes
- - balsamic vinegar
Instructions
Step 1
Chop the garlic, rosemary and chili thoroughly. Combine all ingredients with olive oil, add salt and black pepper to taste. Cut the veal liver into small pieces and marinate in the prepared mixture.
Step 2
After 30 minutes, fry the liver in olive oil. At the end of cooking, add cognac to the contents of the pan and light it. Do not extinguish the flame, but wait until it goes out by itself.
Step 3
Cut prunes and tomatoes into small pieces or rings. Mix with liver and simmer for 20 minutes. If necessary, add a little water to the contents of the pan to prevent the liver from burning.
Step 4
A few minutes before cooking, add the last ingredients - chopped onion and grated ginger root. Additionally, you can salt and pepper the dish to taste.
Step 5
Liver with prunes can be served on the table as a gravy for a side dish, put on lettuce leaves and seasoned with balsamic vinegar, or offered to guests as a separate dish.
